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Application of Gamma Irradiation for Inhibition of Food Allergy by Myung-Woo Byun; Ju-Woon Lee; Hong-Sun Yook; Cheorun Jo; Hee-Yun Kim is a Materials Science article available to read on EtoBox.

What is Application of Gamma Irradiation for Inhibition of Food Allergy about?

This study was carried out to evaluate the application of food irradiation technology as a method for reducing food allergy. Milk b-lactoglobulin, chicken egg albumin, and shrimp tropomyosin were used as model food allergens for experiments on allergenic and molecular properties by gamma irradiation. The amount of intact allergens in an irradiated solution was reduced by gamma irradiation depending upon the dose. These results showed that epitopes on the allergens were structurally altered by radiation treatment and that the irradiation technology can be applied to reduce allergenicity of allergic foods.

Who reads Application of Gamma Irradiation for Inhibition of Food Allergy?

Author

Myung-Woo Byun; Ju-Woon Lee; Hong-Sun Yook; Cheorun Jo; Hee-Yun Kim

Publisher

Elsevier Science; Elsevier ; Elsevier Ltd.; Elsevier BV (ISSN 0969-806X)

Published

2002

Language

EN

Field

Materials Science (Physical Sciences)